Recipe - Morisqueta Con Chorizo

Jim Vorheis
2 tablespoon Lard or safflower oil
6 ounce 3 to 4 inch chorizo, skinned
3 tablespoon Finely chopped white onion
One half pound Tomatoes, finely chopped,
unpeeled (about 1 cup
Firmly packed)
3 cup Cooked rice
Sea salt to taste
Boiled Rice with Chorizo

Heat the lard in a large frying pan, crumble the chorizo into it, and cook
over low heat, stirring from time to time, until it is well heated through
and beginning to fry. Remove with slotted spoon and set aside. Remove all
but 3 tablespoons of the fat or add fat to make that amount. Add the onion
and fry for 1 minute or until transparent but not browned. Add the chopped
tomatoes and cook, stirring from time to time, over fairly high heat until
reduced about 3 minutes. Stir in the chorizo and rice, add salt to taste,
and keep turning over carefully until the rice is well heated through and
all the flavors are combined. Serve as a dry soup alone.

The Art of Mexican Cooking From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini